Empty the seitan on a shallow bowl (cereal bowl will do,) in another bowl place the cornmeal, salt and paprika and combine well.

Whisk up the egg and pour over the setian, making sure each piece is well coated. Take each piece of seitan and roll in in the cornmeal – spend a little time making sure that each piece is completely covered in the meal.

Heat the coconut oil in a large saucepan until is sizzles. Carefully, using tongs, place each piece of cornmeal in the hot oil and fry for about 3 minutes (or until brown and crispy,) on each side. Using tongs, transfer to a paper towel-lined plate and keep warm in the oven.

Steam the beans and edamame in a large saucepan for about 5 minutes, or until just tender. Be really careful not to overcook as you want them slightly crunchy. After you’ve drained them, dump them in a large bowl of iced water, then drain again.

Mix up the dressing ingredients. When you are ready to serve, arrange the beans in a bowl and gently toss in the dressing. Sprinkle the scallions on top.

Serve the bean salad alongside the crispy seitan with a generous dollop of garlicky veganaise on the side (mix 1 cup of mayo or Follow Your Heart’s Veganaise with 1/2 crushed clove of garlic and a pinch of lemon zest.)

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About Me

I believe in creating simple dishes from beautiful ingredients. Since I love to cook, eat and think about food almost 24/7, I invite you to join me on my culinary journey, which is one of a time-challenged mom, who wants to have her cake and eat it too! (delectable food with a healthy twist.)
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